Baked Orange Chicken (Printable)
Juicy chicken baked in a sweet, tangy orange glaze — a lighter twist on the classic takeout favorite.
# What You'll Need:
→ Chicken
01 - 1.75 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
02 - Salt and pepper, to taste
03 - 2 tbsp cornstarch
→ Orange Sauce
04 - 2/3 cup fresh orange juice
05 - 2 tbsp orange zest
06 - 3 tbsp soy sauce
07 - 2 tbsp rice vinegar
08 - 3 tbsp honey or brown sugar
09 - 2 garlic cloves, minced
10 - 1 tbsp fresh ginger, grated
11 - 1 tsp sesame oil
12 - 1 tsp chili flakes (optional, for heat)
→ Garnishes
13 - 2 green onions, sliced
14 - 1 tbsp sesame seeds
15 - Orange slices (optional)
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Season chicken pieces with salt and pepper, then toss with cornstarch to coat evenly.
03 - Arrange coated chicken in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden and cooked through.
04 - While the chicken bakes, combine orange juice, orange zest, soy sauce, rice vinegar, honey or brown sugar, garlic, ginger, sesame oil, and chili flakes in a saucepan. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring frequently, until slightly thickened.
05 - Transfer baked chicken to a large bowl. Pour the orange sauce over and toss to coat thoroughly.
06 - Return the sauced chicken to the oven for an additional 5–7 minutes until caramelized.
07 - Garnish with sliced green onions, sesame seeds, and orange slices if desired. Serve immediately with steamed rice or vegetables.
# Expert Tips:
01 -
- The oven does almost all the work while you make the sauce in one small pot.
- That sticky, caramelized orange glaze clings to every piece of chicken without any deep frying.
02 -
- Do not skip the second bake because that is when the sauce transforms from liquid to that sticky glaze everyone loves.
- If you crowd the chicken on the baking sheet it will steam instead of caramelizing, so give the pieces room to breathe.
03 -
- Broil the chicken for the last two minutes if you want those charred crispy edges that make it taste like it came from a restaurant.
- Zest the orange before you juice it because trying to zest a squeezed orange half is a frustrating exercise in futility.